Toasting the chiles helps release the oils (where all the flavors are).

Simmer the vegetables until tender, trying not to burst the tomatillos!

Drain and blend the vegetables, chiles, and seasonings until smooth.

Mix masa harina, salt, and warm water together. Knead it into a dough.

Roll small pieces of masa, then press them gently in a tortilla press.

Cook them on a hot skillet or comal on both sides until they puff up slightly.

Pinch around the edges to form ridges on the sopitos, then fry them in a little oil.

Add a layer of beans, vegan chorizo, cabbage, onions, radishes, queso, and salsa.